Squash chickpea coconut curry

Ingredients

• 1 kabocha, red kuri, crown prince or butternut squash peeled, deseeded, cut into 2cm-thick slices
• 3 tbsp coconut or rapeseed oil
• 5 tbsp tamarind sauce
• 1 tsp chilli flakes
• 2 tbsp desiccated coconut
• 1 tsp black mustard seeds
• 1 tbsp dried or fresh curry leaves
• 1 red onion sliced
• thumb-sized piece of ginger grated
• 1 garlic clove crushed
• 1 green chilli sliced
• 1 lemongrass stalk, lightly bashed
• 400g can chickpeas drained
• 1 large tomato sliced
• 1 tbsp roasted curry powder (see recipe, right)
• 1 tsp turmeric freshly grated if possible, or use 1 tsp ground
• 400ml can coconut milk
• 3 large handfuls of kale
• small bunch of coriander leaves picked
• 2 tbsp toasted coconut flakes (optional)
• flatbreads to serve
• 10g basmati rice
• 20g coriander seeds
• 15g cumin seeds
• 10g black peppercorns
• 5g fenugreek seeds
• ½ tsp cloves
• ½ tsp green cardamom pods, seeds only

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